Recipe
- 2oz vodka (I used a 35% Three Meadows Peony Vodka; consider scaling down to 1.5oz if using regular 40% vodka)
- .75oz strawberry-infused Campari
- .5oz orgeat (Small Hand Foods)
- .5oz lemon juice
- Few drops of olive oil
Shake all ingredients except the oil with ice, and double strain into a coupe. Express the oils of a lemon peel over top and discard. Drizzle/dot a few drops of olive oil on top.
About
Fresh and fruity, bitter, yet nutty and savory…it’s got a bit of everything and comes together for a harmonious complex creation. To keep the recipe pretty approachable, let’s break this down:
- Vodka: What? Unheard of! 😉 I’ve been wanting to try out this Peony Vodka for a while. It’s a 35% abv “flavored” vodka created with a natural tincture of flowers, including peony, geranium, gardenia, jasmine, etc. The floral-ness is very mild and almost undetectable if you’re not tasting for it, but it really creates a beautiful smooth base without any astringency.
- Strawberry-infused Campari: I made this for Negroni Week last year to try out a Strawberry Negroni, but for some reason never actually got around to it. It’s super simple to make and soooo tasty. Just cut up some strawberries and soak it in Campari for 3-5 days. Strain and store. It’s been like 10 months now and seems fine to me, I’m still alive and well.
- Orgeat: This is essentially an almond syrup. There are a few reputable brands you can buy (Small Hand Foods, BG Reynolds, Latitude 29). You can also make your own but the texture is tricky to get right). Necessary for tiki, so def a good investment.
- Lemon Juice: Fresh only
- Olive oil: I’ve never actually used oil in a cocktail before, but according to The Flavor Bible (an awesome resource for flavor combo ideas), olive oil and strawberries go well together. So, I whipped out a clean syringe and plopped a few drops on top. This brought the drink together so fantastically. You can just drizzle a bit on with a spoon or dropper as well.